Ever since I tried this place, I have fallen in love with their food.
All the dishes are presented in a lovely way which makes them memorable.
Tomato jelly ball paired with oyster leaf, preserved plum tomato basil:
For the starters, I was advised to start from the left, right, then centre.
The first item was the huge molecular tomato caviar filled with tomato essence.
It bursted with delicious tomato essence which was made from 7-8 tomatoes for a molecular caviar of this size.
Next was the oyster leaf which was served on an oyster shell covered with lava salt foam.
After devouring the oyster leaf I was really shocked by the taste because it was fascinating that you could get a plant tasting exactly like an oyster.
The lava salt foam on top made it taste like a freshly shucked oyster.
Lastly there was the Cherry tomato which was in a vacuumed environment forcing the preserved plum flavouring into it.
It had a really strong preserved plum flavour in the form a cherry tomato.
On this tasting the deep fried Chinese parsley beneath the tomato was replaced by jewel leaves which were much healthier.
Jewel leaves are incredibly crisp and juicy.
Grilled fresh snow crab legs, beetroot powder, low temperature baked garlic chive roots, popcorn with seaweed powder
This was too pretty to eat and it was extremely colourful.
I really had fun dipping the snow crab legs in the beetroot powder which reminded me of icing sugar with a rich beetroot taste.
The baked garlic chive roots tasted just like freeze dried vegetables with a crispy light texture that crumbles in your mouth.
Lastly I had the savoury popcorn which was different and nice as it was flavoured with seaweed.
These were huge crabmeat and squid patties filled with longnan berries with crab roe inside.
They tasted great with or without their homemade mayonnaise which had a nice hint of dill in the flavouring.
The dragon pearls have definitely improved because the ratio of patty meat and longnan were just right that you could taste the prawn patty as well as the longnan berry sweetness at the same time.
Steamed egg white with pumpkin puree topped with snow crab claw
The pumpkin puree had such a natrual taste with steamed egg white beneath it.
It was a really filling and piping hot dish.
Pan fried Hokkaido scallop with honey soy sauce
It was such a surprise to see the scallops served on a pretty shell on a tray of salt with shells around it.
The huge sweet scallops were on a bed of enoki mushrooms dressed with honey soy sauce and black sesame cress!
The scallops were chunky and sweet complimented by the honey soy sauce which was not too sweet or salty.
Fried mini crabs with seaweed powder:
The crabs were too cute to eat and the way they were presented, they looked alive!
Each one was tasty because they were freshly fried further enhanced by the seaweed powder to give it that extra marine touch.
Sweet mango lights on Chocolate soil:
The beautiful pearl was served on pebbles with a maple leaf which reminded me of autumn.
Anyway it was too pretty to eat but I had to eat it, so I cracked the sugar shell which was made in the same way glass ornaments are blown.
Inside the pearl, there was gorgeous lightly whipped fresh chestnut mousse which was velvety and light complemented by the chocolate soil.
I felt that the pearl tasted better this time because the pearl shell was thinner and not so sweet.
Black truffle creme brulee:
As you can see, there is so much truffle in this creme brulee.
However it was too rich and creamy for my liking.
A choice of coffee or floral tea:
To end the delicious meal, I chose Black vanilla tea which was soothing and relaxing.
G/F., 17 Shelter Street, Causeway Bay